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The Ultimate Fudgy Keto Brownies – vegetarian recipe
Stav Kogan

The Ultimate Fudgy Keto Brownies

This recipe captures perfect brownie magic—a dense, fudgy center and crisp, chewy edges—all while being completely low-carb and keto-friendly. Using a base of creamy almond butter, these brownies are unbelievably rich and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 brownie
Calories: 129
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (250g / 8.8 oz) natural creamy almond butter
  • ⅔ cup (128g / 4.5 oz) powdered erythritol
  • 2 tablespoons (15g / 0.53 oz) unsweetened cocoa powder
  • 2 tablespoons (12g / 0.42 oz) peanut butter powder
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml / 1 fl oz) water
  • 1 tablespoon (14g / 0.49 oz) salted butter, melted
  • 1½ teaspoons (7.5ml / 0.3 fl oz) pure vanilla extract
  • 1 teaspoon (5g / 0.18 oz) baking soda
  • ¼ cup (42g / 1.48 oz) sugar-free dark chocolate chips
  • For that perfect fudgy center, pull the brownies from the oven when a toothpick comes out with moist crumbs, not completely clean. They will continue to cook and set in the hot pan.
  • These brownies are very delicate when warm. Letting them cool completely in the pan is essential for them to set properly and allows for clean, neat slices.
  • The peanut butter powder adds a subtle nutty depth and helps with the structure. If you don't have it, you can substitute it with an equal amount of almond flour or more cocoa powder.

Method
 

  1. Directions
  2. Preheat your oven to 350°F (175°C).
  3. Grease an 8-inch square baking pan or line it with parchment paper, leaving an overhang on two sides to act as handles for easy removal.
  4. In a large mixing bowl, combine the almond butter, powdered erythritol, cocoa powder, peanut butter powder, eggs, water, melted butter, vanilla, and baking soda. Use an electric hand mixer on low speed to blend until the batter is smooth and well-combined.
  5. Gently fold in the sugar-free chocolate chips with a spatula, reserving a few to sprinkle on top if desired.
  6. Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Be careful not to overbake for the fudgiest texture.
  8. Let the brownies cool completely in the pan on a wire rack for at least 20 minutes. This step is crucial as they will firm up as they cool. Lift the brownies out using the parchment handles, cut into 16 squares, and serve. Store leftovers in an airtight container at room temperature for up to one week.
  9. Using room temperature eggs and almond butter helps the batter mix together more smoothly and evenly, resulting in a better final texture.

Nutrition

Calories: 129kcalCarbohydrates: 4.3gProtein: 5gFat: 11g

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